A great, wholesome family meal, Chicken Veggie Rice Casserole uses precooked chicken to cut down on prep significantly. The tasty variety of flavors, colors and textures makes this tasty, one-dish dinner a winner every time!
Chicken Veggie Rice Casserole has many basic, staple ingredients that come together nicely to create a great meal. Cooked rice and leftover/precooked chicken are mixed with diced green peppers, onions, celery and pimentos for a colorful, textured variety.
Rather than using a can of condensed soup (as found in many casseroles), we make our own sauce with a bouillon packet, seasonings and mayo (trust me, it works). And of course this casserole wouldn't be complete without some buttered breadcrumbs on top! Yum!
Serve it with some bread and a side salad, and dinner is done!
Why you'll love it
| Prep time cut in half- Precooked chicken makes this meal a breeze. After you chop the veggies and cook the rice (heck, you could even use instant if you wanted to), there's not much more to it--other than mixing a few extras, making the topping (which is super easy) and popping it into the oven. Low maintenance- It doesn't get much easier than this. Isn't that the true beauty of a casserole? Once the work is done, it bakes in the oven and leaves you alone until the timer goes off, giving you ample time to catch up on your favorite Netflix show! Highly customizable- Love different kinds of peppers?--Add some. Big on seasoning?--Toss more in. Like wild rice instead?--Swap it. I think you get the idea. |
Ingredients
- cooked rice- I typically use long grain white rice, but wild rice would also be good in this
- precooked chicken- may also use rotisserie or leftover turkey
- green pepper
- onion
- celery
- diced pimentos- for added color and taste
- 1 packet granulated chicken bouillon- equivalent to 1 cube; I like buying it this way because you don't have to break it up
- reduced fat mayonnaise- I recommend Hellman's or Duke's
- salt and pepper
- butter
- Italian bread crumbs- feel free to use plain
Instructions
Combine cooked rice, cooked chicken, green pepper, onions, celery and drained pimentos in large bowl.
In a separate, small mixing bowl, combine bouillon, mayonnaise, pepper and salt; gently fold into large bowl.
Place mixture into prepared casserole dish.
Place butter in covered microwave-safe bowl. Melt in the microwave on half power for 15 seconds. Add breadcrumbs to the bowl and stir until soft clumps are formed. Sprinkle this mixture over the casserole.
Bake, uncovered, at 350 degrees for 35 minutes. Let stand 5 minutes before serving.
Equipment
- medium saucepan with lid (for rice)
- cutting board
- chef's knife
- scraper & chopper (not required, but super handy)
- measuring cups
- measuring spoons
- stirring spoon
- large mixing bowl
- small mixing bowl
- microwaveable-safe bowl
- 13x9 casserole dish , lightly greased
Storage
Store in an airtight container and refrigerate. Enjoy within 3 days.
Reheat, covered at 325 degrees for 20 minutes, then remove cover and bake an additional 3-5 minutes or until heated through.
Looking for another chicken and rice dish with some soulful, spicy flare? Check out Ham and Chicken Jambalaya!
For more ideas with precooked chicken, see the blog post: Easy Leftover Chicken Recipes That You Don't Want to Miss
📋Recipe
Chicken Veggie Rice Casserole
Ingredients
- 2 cups cooked rice
- 2 cups cooked chicken, cut into bite-size pieces
- ½ cup chopped green pepper
- ½ cup chopped onion
- 1 cup thinly sliced celery
- 2 ounces diced pimentos, drained
- 1 packet granulated chicken bouillon equivalent to 1 cube
- ½ cup reduced fat mayonnaise I recommend Hellman's
- 1 teaspoon ground pepper
- ½ teaspoon salt
- 3 tablespoons butter
- ⅓ cup Italian bread crumbs
Instructions
- Getting started:
- Preheat oven to 350 degrees
- Cook the rice
- Cube the precooked chicken
- Dice the green pepper, onion and celery
- Combine cooked rice, cooked chicken, green pepper, onions, celery and drained pimentos in large bowl.
- In a separate, small mixing bowl, combine bouillon, mayonnaise, pepper and salt; gently fold into large bowl.
- Place mixture into prepared, lightly greased casserole dish.
- Place butter in covered microwave-safe bowl. Melt in the microwave on half power for 15 seconds. Add breadcrumbs to the bowl and stir until soft clumps are formed. Sprinkle this mixture over the casserole.
- Bake, uncovered, at 350 degrees for 35 minutes. Let stand 5 minutes before serving.
- Store any leftovers in an airtight container and refrigerate. Enjoy within 3 days.
- Reheat leftovers, covered at 325 degrees for 20 minutes, then remove cover and bake an additional 3-5 minutes or until heated through.
Barbara K. says
I definitely plan to make this quick and easy recipe for dinner.
Kitchen Ready Betty says
I hope you enjoy it as much as we do!
Gayle H. says
Finally, a casserole recipe without condensed soup!
Kitchen Ready Betty says
Yes! And it's so easy and tastes great!